Recipe: Appetizing Thai Carrot Soup

Thai Carrot Soup. Vegan, gluten-free, super healthy and loaded with spicy-sweet flavor. This soup is easy to pull together and is low on the calories! I serve it with sautéed spinach on top and a handful of chopped peanuts.

For my family, it is a healthy slight alternative to the Vegan Carrot Soup we eat a lot. The difference with this soup is that I like adding coconut milk to make it extra creamy, lime juice for just a hint of citrus, and cilantro for a bright, earthy flavor. This Thai carrot ginger soup uses only carrots, but if you'd like to add any additional veggies like sweet potato or cauliflower you can add those in too! You can cook Thai Carrot Soup using 10 ingredients and 8 steps. Here is how you cook that.

Ingredients of Thai Carrot Soup

1. You need 1 tablespoon of olive oil.
2. You need 1 of medium yellow onion.
3. You need 3 cloves of garlic.
4. It's 1 lb of carrots, peeled and chopped.
5. It's of Good pinch each of salt and pepper.
6. You need 2 cups of vegetable stock.
7. You need 2 cups of water.
8. You need 1/3 cup of creamy natural peanut butter.
9. Prepare 2 teaspoons of chili garlic sauce.
10. It's leaves of Fresh basil.

This will give the soup a richer creamier texture. Easy and delicious Thai Carrot Soup that tastes just like Pad Thai courtesy of the Whole Smiths. This Thai version of carrot soup has the health benefits of ginger, garlic, and lemongrass. With its potent combination of vegetables, rice, and fresh Thai herbs and spices, and its high concentration of vitamins A and C, plus calcium, this soup is an excellent remedy for a cold or flu.

Thai Carrot Soup step by step

1. Heat a large pan over medium heat..
2. Dice onion and garlic. Add to pan with 1 tablespoon olive oil. Add carrots and cook for 5 minutes..
3. Season with a good pinch each of salt and pepper, then add vegetable stock and water and stir..
4. Bring to a low boil, then reduce heat to a simmer. Cover and cook for 20 minutes, or until veggies are tender..
5. Let cool slightly, then using an immersion blender, blend in the pan until smooth and creamy..
6. Add peanut butter and chili garlic sauce to the pan and blend to combine..
7. Taste and adjust seasonings as needed. For a touch of added sweetness, add a tablespoon or so of brown sugar, maple syrup or honey. Add more chili garlic sauce for more heat..
8. Serve immediately with fresh basil. A drizzle of coconut milk will add a creamy, sweet touch. Serve with sriracha for extra heat..

How to make thai sweet potato and carrot soup: You want to make sure you use a large heavy bottom saucepan for this soup to allow room for all the ingredients and space to blend it in the pan (if you have a hand blender). It starts by sauteing the finely chopped onion until its soft and translucent. Thai cuisine uses fragrant flavours to create warming and comforting dishes. Our Thai carrot and lemongrass soup is an easy vegetarian option with plenty of zing from the lemongrass and ginger, plus the coconut milk makes the soup really creamy Instructions. To make the soup: In a large pot, melt the coconut oil over medium heat.